Passionfruit Butter Cake with Glace Icing
Because we have our own passionfruit vine I’ve got a whole bowl full of them to use, ones which I managed to rescue from the resident Cockatoo that has eaten all the other ones from the vine, the remnants scattered all over the garden floor.
I found this recipe on taste.com.au which I loved because they didn’t just use the passionfruit for the icing, they use the juice and the pulp in the cake giving it an amazing flavour and texture. I actually used a packet mix of vanilla icing that I had in the cupboard, but I’ve included a recipe for Glace icing which you could do what you want with, like adding a hint of vanilla which I thought would work well with the passionfruit flavours.
So here it is, the first time I’ve baked in a while (it’s because I had a Sunday at home by myself…that’s why!).
10 passionfruit, halved
185g unsalted butter, softened
1 tablespoon finely grated lemon rind
1 cup caster sugar
2/3 cup milk
2 1/2 cups self-raising flour
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan ( I actually used a 22cm springform cake tin because i didn’t ahve a fluted ring pan).
Meanwhile, make glace icing: Combine icing sugar, lemon juice and butter in a small bowl. Stir with a wooden spoon until a spreadable consistency. Spread over cake. Top with lemon rind. Serve.